I “catered” my little sister’s wedding party this past weekend. Thanks to the help of a couple of girlfriends, I managed to turn out cupcakes, wedding dress cookies and chocolate dipped pretzels! Pictures and recipe for the cookies are below.Print
Bridal Shower Wedding Dress Sugar Cookies
- Yield: 30 1x
[i]Sugar cookie Ingredients:[/i]
- 6 cups (750 grams/1 lb + 10 ounces) sifted all-purpose flour
- 1 teaspoon (6 grams) salt
- 2 cups unsalted butter, (1 lb, 454 grams, 16 ounces) in cubes, softened for about 20 minutes at room temperature
- 2 cups (400 grams/14 ounces) sugar
- 2 large eggs (straight from refrigerator)
- 2 teaspoons (10 mL) pure vanilla extract
- 1/4 teaspoon (1.25 mL) pure lemon extract
[i]Royal Icing Ingredients[/i]
- 6oz (3/4 c) warm water
- 5 T meringue power
- 1 tsp cream of tartar
- 2.25 lbs (1 kg) powdered sugar
[i]Make the sugar cookies:[/i]
- In large bowl, sift together flour and salt. Set aside.
- Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
- Add flour mixture and mix on low speed until thoroughly combined. Stir in vanilla and lemon extract.
- Steps to the perfect rolled dough:
- Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.
- Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2? thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough.
- Chill both discs of dough for about 45 minutes.
- Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (I use a silicone rolling mat underneath to ensure it doesn’t slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4? wooden dowels on either side of your dough, then another sheet of parchment paper.
- Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it’s flush with dowels–they will ensure that your dough is even thickness.
- Preheat your oven to 350 F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
- Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker’s half sheet lined with a Silpat Mat, with 2? clearance around each one and the edge of sheet.
- Place sheet with cookies into freezer for 15 minutes before baking. Then bake 10-12 minutes, or until edges are golden brown.
- Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.
- May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well.
[i]Make the royal icing:[/i]
- Add water + meringue power, whisk 30 sec.
- Add cream of tartar, whisk 30 sec.
- Add all of the icing sugar and mix with paddle attachment on low for 10min.
- Add a tsp of clear vanilla if your meringue power has no vanilla
- Tint with food color and use a damp towel to prevent drying.
[i]Assemble the Sugar Cookies[/i]
- To make the wedding dress shape, I sketched one on a piece of paper, cut it out and used a knife to trace around the cookie dough. In order for the cookie to keep its shape, the dough should be chilled as mentioned in the directions above.
- For the frosting, I made the royal icing thick with a little extra powdered sugar. I then piped a thin outline in both white and then purple in the middle for the sash.
- I thinned the remaining royal icing with a few drops of water (add slowly, it doesn’t take too much!) and “flooded” the outline.
- I bought little cellophane bags and tied each with a purple ribbon (my sister’s wedding color) so they looked extra fancy (and didn’t dry out overnight or stick together, which I was more concerned about)!
- The cookies were a huge hit! They almost looked too pretty to eat – but were delicious. Definitely the best sugar cookies ever.
Sugar Cookies – Sweetapolita, Royal Icing – Sweetopia